Week 4: Parsnip and Apple Soup

Alice NeillWeekly Recipes, Winter2 Comments

The winter months are all about the hearty root vegetables; potatoes, carrots, swedes and parsnips, this week we are celebrating the parsnip. Parsnips are very robust and can take a lot of additional flavours. I have gone for the combination of parsnip and apple, this may sound unusual, but bear with me here, it is really quite delicious. If you don’t fancy trying apple, spiced parsnip is also a lovely alternative. Just add a few of your favourite spices to the pan when you sweat off the onions and garlic; garam masala, coriander seed and cumin would work well.

Week 3: Kale and Roasted Pumpkin Lasagne

Alice NeillWeekly Recipes, Winter3 Comments

Kale, is all the rage at the moment; kale smoothies, kale crisps even kale ice-lollies… Personally I prefer my kale savoury. Kale is considered a super food, full of natural goodness and is now in season right on time for our January detox! If you can’t get hold of a pumpkin, a butternut squash will work just as well. The other ½ of the pumpkin/squash tightly wrapped in Clingfilm this will keep in the fridge for up to a week and can be used in soups, stews and curry’s.

Week 2: Seville Orange Marmalade

Alice NeillWeekly Recipes, Winter4 Comments

Marmalade is one of the UKs most favourite preserve and has currently gained huge acclimation from the lovely Paddington Bear. It was also my Grandpas favourite condiment and he always had to have a good supply in his cupboard…

Week 1: Braised Chicken and Leek Pie

Alice NeillWeekly Recipes, Winter9 Comments

Winter is already well underway, so here is a winter warmer, using lovely leeks. You can also use leftover roast chicken or turkey, just add this to the mix at the last moment. I have gone for a wholemeal pasty however if you don’t have wholemeal flour then plain pastry is just as nice! I know this may seem wrong, but half lard and butter, I think makes the best short crust pastry, however if you don’t fancy making it with lard then you can substitute the lard for all butter. I have also used a food processor to make the pastry, however you can easily do it by hand following the same method…